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Cheese and Lentil Pudding

2 Oz Red Split Lentils
5 Fl Oz Water
2 Oz Cheese -- grated
1 sm Onion -- chopped
1 TB Tomato Puree
: Salt And Pepper
1 Egg -- beaten


Pre-heat oven to 190oC/375oF/Gas 5. Cook the lentils in a small saucepan with the water until they form a stiff paste (approx 10-15 mins). Remove from the heat and add the cheese, onion and tomato puree. Season. Mix the egg into the mixture, using just enough to bind the mixture together. Grease a one-person casserole dish and press the mixture into it. Bake for 30-35 minutes until golden brown and firm to the touch. Serve with peas and boiled potatoes


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